For dinner last night I made a yummy frittata and added some yams to it. Oh it was so good! When you saute the yams it brings out their sweetness and adds a ton of flavor. I also added in a few fresh basil leaves snipped into skinny slices that really made this frittata come to life.
Paired with a simple fuit salad of pears, watermelon, canteloupe and strawberries...YUMMMO and easy!
Here is the recipe for the Spinach Frittata and I added in half of a large yam cut into small cubes. I sauteed it in oil first an then followed the rest of the recipe.
INGREDIENTS:
2 tablespoons olive oil
1/2 cup red bell pepper, cut into thin
matchsticks
1/2 cup chopped onion
3 eggs
1/2 cup milk
1/2 bag fresh spinach
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1/2 cup shredded mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 large leaves of fresh basil
1/2 of one large yam
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DIRECTIONS:
| 1. | Heat olive oil in a skillet over medium heat. Cook 1/2 of 1 Yam cubed until browned and then and stir red pepper and onion in hot oil until tender, about 5 minutes. |
| 2. | Beat eggs and milk together in a bowl until smooth; add spinach, mozzarella cheese, salt, and black pepper. Gently stir to mix evenly; pour into the skillet. |
| 3. | Place a cover on the skillet and cook until the egg mixture is completely set in the center, 7 to 10 minutes. Cut into wedges to serve. Linking to Cuisine Kathleen Lets Dish |
1 Comments
frittata is one of my favorite...any kind will do for me
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